Cast iron pot Zyle ZY128KI

All about the product

The Zyle pot is made of cast iron, an extremely durable and environmentally friendly material. Experienced kitchen masters know that even the simplest dishes made in a cast iron pot will be much tastier and more aromatic. Cast iron does not emit toxic substances and is not afraid of scratches (it does not require special kitchen tools when stirring or turning food during cooking). Due to the thick walls, the heat is evenly distributed throughout the container, and the cooked food preserves all the useful vitamins and minerals. This container can be used on all types of stoves.

Technical specifications and features:

• Diameter: 28 cm.

• Capacity: 6 l.

• Made of cast iron.

• Even heat distribution.

• Weight: 6.5 kg.

• Suitable for use on all types of stoves, including induction, cooking in the oven, on the grill.

Usage:

1. It is recommended not to wash cast iron dishes. However, if necessary, you can wash cast iron dishes by hand only, using mild soap or water only. Be sure to wash and dry before first use. Do not wash in the dishwasher.

2. Before the first use and after each use, while it is warm, the container should be lubricated with a thin layer of oil.

3. You can use any tools during cooking, even metal ones.

4. Cast iron pans provide the best results by heating and cooling them a little at a time. Do not pour cold water into a hot container.

5. Cast iron cookware has excellent heat retention, so it is possible to avoid using the highest energy consumption during cooking.

6. Cast iron cookware can also be used outdoors, suitable for use with all types of stoves, except microwave ovens.

Pot-roasted chicken with autumn vegetables and rosemary

• 3 carrots;

• 2 sweet potatoes;

• 2 onions;

• 1 corn cob;

• 4 cloves of garlic;

• 1 hot pepper;

• 3 medium tomatoes;

• 1 chicken;

• ½ glass of olive oil;

• 2 handfuls of young potatoes;

• 1 handful of rosemary;

• 1 glass of water;

• A pinch of salt;

• A pinch of black pepper.

1. Clean carrots, sweet potatoes, onions and corn, cut into large pieces. Chop the garlic and hot peppers. Cut the tomatoes into 8 parts.

2. Marinate the chicken with olive oil, salt, pepper, hot peppers and half of the rosemary and chopped garlic. Leave to marinate in the refrigerator for 2-3 hours or overnight.

3. In a ZYLE pot, mix young potatoes with chopped vegetables, season with salt, pepper, olive oil and the remaining rosemary and garlic. Pour water.

4. Place the marinated chicken on top of the vegetables, cover with a lid and bake in the oven at 180°C. 40 minutes Remove the lid and bake for another 20 minutes to brown.

5. After baking, cover the lid and keep it for about 30 minutes so that everything settles.

6. Serve the chicken with roasted vegetables and use the broth for the sauce.